Winter is finally here in all its glory, and I just love the feeling of the new year around the corner. As someone who bakes every single day, I really don’t need an excuse to bake a cake, and I always have a cake in my house. Doesn’t matter if it’s a fancy layer cake or a simple pound cake – be sure I’ll have something to serve if you’re coming for coffee.
This chocolate marble cake is one of my favorites over the past few weeks. It’s easy to make, delicious and soft. I added some coffee powder to get a richer taste, but you can definitely make the cake without coffee if you don’t like. The almond meal makes the perfect melt-in-your-mouth texture that is simply irresistible.
Chocolate Chip Marble Cake
For the cake:
- 2 large eggs
- 200 grams (1 cup) sugar
- 125 ml. (1/2 cup) oil
- Pinch of salt
- 1 ½ tsp. of espresso powder or ground instant coffee
- 100 grams (3/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 100 grams (1 cup) almond meal
For the chocolate marble:
- 50 grams of chopped dark chocolate
- 60 ml (1/4 cup) soy milk (regular milk is also possible)
- 75 grams of chocolate chips or chopped dark chocolate
- sugar powder
Preheat oven to 170 Celsius degrees and grease the pan.
In a bowl, whisk together eggs, sugar, oil, salt and espresso until smooth.
Add flour, baking powder and almond meal and mix until a thick, uniform batter is obtained.
Transfer half of the mixture to another bowl.
Put chocolate and milk in a small bowl and melt together in the microwave or over double steam pot.
Add the chocolate mixture to one of the bowls with half the amount of batter and mix to a uniform, dark mixture.
Pour about 2/3 of the light mixture into the pan and about ½ of the chocolate mixture on top. Sprinkle with half the amount of chocolate chips.
Pour the rest of the light mixture and over it the rest of the dark mixture and with the help of a knife "scribble" between the two mixtures to create a marble pattern.
Sprinkle chocolate chips on top of the cake.
Bake for 35-40 minutes or until the cake is well golden, set and a skewer stuck in the center comes out with moist crumbs.
Cool completely to room temperature, sprinkle with powdered sugar and serve.
- The cake is kept in a closed container for up to 3-4 days.
- You can freeze the cake for up to a month well-wrapped.
- Instead of espresso powder you can use ground black coffee or good quality instant coffee.
- Instead of dark chocolate you can use milk chocolate in the same amount. The result will be sweeter.
- Gluten-free version: use gluten free flour mix in the same amount instead of all-purpose flour.